Pears with Goat’s Curd & Hazelnut Dressing
Pears in season are glorious raw and they aren’t only for sweet cooking and baking. Pears with Goat’s Curd & Hazelnut Dressing make a lovely savoury alternative.
Preparation time: 10 minutes
Cooking: 5 minutes
2 tablespoons (40 ml) extra virgin olive oil
2 – 3 teaspoons balsamic vinegar
Salt & freshly ground black pepper
40g toasted hazelnuts, finely chopped
2 pears, cored
60g baby rocket, to serve
100g marinated goat’s curd
- Whisk together the oil, vinegar, salt and pepper and two-thirds of the hazelnuts. Set aside. Slice each pear into six wedges and toss in remaining oil.
- Heat a frypan or char-grill over a high heat and when hot, cook the pear wedges approx. 3 minutes each side or until slightly charred.
- Place rocket in a bowl, top with pears, then crumble over the goat’s curd, drizzle over the hazelnut dressing and sprinkle with remaining hazelnuts.
Wine: Try this with an elegant, wooded chardonnay.